THE IMPACT OF SURFACTANTS ON VEGETBLE WHIPPED CREAM PROPERTIES IN RELATION WITH THE EMPLOYED FAT

Vegetable whipped creams are nowadays a popular alternative to the traditional dairy whipped creams. The emulsions standing at the base of vegetable whipped creams are classified as O/W emulsions. During whipping air is incorporated and entrapped by a fat crystallize network. This is achieved by the fat droplets interaction through the partial coalescence mechanism. Hence the presence of a crystalline fat phase is imperative within the formulation of the whipped cream. In order to control the partial coalescence and stabilize both the emulsion and the whipped cream, emulsifiers are required. Therefore in such systems, proteins and LMW surfactants coexists and dictate the degree and rate of partial coalesce. This allows the tailoring of the sensorial attributes and physico-chemical properties of the whipped cream (e.g. stability, overrun, texture). Nevertheless the impact of the components on the whipped cream properties has to be understood as a whole and not as individual effects of fats, proteins and LMW surfactants

Assessment of partial coalescence in whippable oil-in-water food emulsions

peer reviewedaudience: researcher, professional, studentPartial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of themethods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.).With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size;while a poor correlation was found in the case of solvent extraction method with other quantitativemethods. The most suitableway for partial coalescence quantification was implied to be the fat particle size method, which would give results with a high degree of confidence if used in combination with a microscopic technique for the confirmation of partial coalescence as the main destabilization mechanism

THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT

peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this work was to identify the crystallization and polymorphic behavior of the aforementioned fats, while pointing out the differences between the two fats, and for each of them, between the fat’s bulk, O/W emulsion and whipped cream state. For this purpose a combination of differential scanning calorimetry (DSC) stop&return, pulsed nuclear magnetic resonance (p-NMR) and powder X-Ray diffraction (XRD) was employed. In the bulk phase, during crystallization under quiescent conditions, the two fats show a distinct thermal and polymorphic behavior. In this regards, the AMF would require a lower supercooling degree or a longer crystallization time compared to LF which showed little/no evolution during the isothermal crystallization. The XRD measurement revealed a mix of α and β’ form for LF, all forms in a double chain lamellar structure (2L). Under the same conditions the bulk AMF was characterized by a 2Lα + 2Lβ’ and in addition compared to the lauric fat, a 3Lα form. The pointed differences exist between the two fats, mainly due to their chemical compositions. The emulsification/whipping did not affect the behavior of neither AMF nor LF. The lack of differences between bulk, O/W emulsion and whipped cream of the same fat upon DSC stop&return disclose the presence of heterogeneous nucleation in all three states. Regardless the complexity of fat chemical composition, throughout obtaining O/W food emulsion and/or structured creams the fat can be processed without altering its original properties

Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native state or hydrolysed form, on the crystallization behavior of model fat systems. To this end, systems based on palm oil as hard fat were studied. Next to macroscopic properties such as product hardness, the crystallization behaviour and the microstructure were studied as a function of time and temperature. Addition of the studied lecithin preparations had a significant influence on the hardness (p < 0.05) indicating a structuring effect; this was confirmed by polarised light microscopy and powder X-ray diffraction. The impact of the hydrolysed lecithin was however different from the native one. It was shown that the lecithin hydrophobicity is determinant for the structuring ability.OPTI'MOILS (6th framework program: contract N° Food-CT-2006-36318

Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way for comparison. For that purpose, the fats were investigated for their thermal and polymorphic behavior by differential scanning calorimetry (DSC) and X-ray diffraction (XRD), both in bulk and emulsified state. The DSC and X -Ray investigations made possible the observation of the differences in the crystallization behavior and kinetics that occurred for those fats in the bulk and emulsified state. 1. Anihouvi, P.P., C. Blecker, A. Dombree, S. Danthine, Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats, Food Bioprocess Technol. 6:3381-3391 (2013